Who needs individual servings when you can have the strawberry shortcake of your dreams?
Strawberry Shortcake Sheet Cake
Yields: 1 (13×9-inch) cake
- 4 cups self-rising flour
- ⅔ cup plus 4 tablespoons sugar, divided
- ¾ cup cold unsalted butter, cubed
- 1¼ cups plus 1 tablespoon cold whole buttermilk, divided
- 5 teaspoons vanilla extract, divided
- 3 cups sliced strawberries
- 2 cups cold heavy whipping cream
- Warmed strawberry preserves, to serve
- Preheat oven to 425°. Lightly spray a 13x9-inch rimmed baking sheet with baking spray with flour. Line the bottom with parchment paper.
- In a large bowl, stir together flour and ⅔ cup sugar. Using a pastry blender, cut in butter until mixture is crumbly. Add 1¼ cups buttermilk and 3 teaspoons vanilla, stirring until just combined. Spoon into prepared pan; using floured hands, press mixture into an even layer. Using a pastry brush, brush with remaining 1 tablespoon buttermilk. Sprinkle with 1 tablespoon sugar.
- Bake until top is golden brown, 16 to 18 minutes. Let cool completely in pan.
- In a medium bowl, toss strawberries with 1 teaspoon vanilla. Let stand for 15 minutes, stirring every 5 minutes until strawberries release juice and make a sauce. In a large bowl, beat cream, remaining 3 tablespoons sugar, and remaining 1 teaspoon vanilla with a mixer on medium speed until soft peaks form. Top biscuit layer with whipped cream and strawberry mixture just before serving. Serve with preserves.